Wingnut
Footballguy
I recently started getting into making my own pizza at home on my Akorn kamado grill, and I know in the grilling thread there are a few guys who also dabble. Since not everyone uses a grill to cook pizza, and some pizzaguys here might not know theres been some pizza discussion in that thread, I figured Id start a dedicated thread to discuss dough, cooking method/temps, recipes, etc...
Im still brand new to making pizza at home, but my first attempt last week went pretty well. I decided to enter the pizza world by learning neapolitan dough first since its my favorite and seemed fairly easy when I started researching. After watching probably 50 different neapolitan dough making videos on Youtube, I settled on this one for its simplicity and the fact that its cold fermented, which I like...also, the guy making the video explains everything nice and slow, so its super easy to follow...just mix/knead (I use a Kitchen Aid mixer), put into the fridge for 1-3 days, then portion, ball, and stretch. It doesnt get much simpler than that. And it turned out great. When my girlfriend tried it, she said "Guess we dont need to go out for pizza anymore". Thats about as good of a compliment as I can think of, especially for my first time.
Neapolitan dough video (recipe listed below video in link)
I also made my own pizza sauce, which was also simple and better than anything youll find in a can or jar. Simple recipe:
14oz can crushed tomatoes (preferably San Marzano)
2-3 TBSP olive oil
1/2 tsp sea salt
Clove or 2 of garlic, minced and sauteed for 1-2 minutes
few pinches of dried oregano
2-3 leaves fresh basil chopped (or few pinches dried)
Combine all ingredients and pulse in food processor until desired consistency. Done. Really bright, fresh flavor, and no sugar. Sugar doesnt belong in pizza sauce.
I made a couple of mistakes my first time but overall the pizza was great. I cooked the first one on pizza stone what registered 760 degrees and my grill was 600+ degrees and it was done in less than 3 minutes. On the second pie, I let the heat drop on my grill (accidental) and didnt have enough charcoal to get the stone or grill temp back up, so the stone was only about 570 degrees, and the grill was 450ish. It took longer to cook and wasnt quite as good as the first, but it was still delicious as as good if not better than any pizza place around.
First pie
Crust
Second pie
This week Im experimenting with freezing dough. I made the above recipe, let it ferment for 48 hours, portioned and froze it. Im gonna make pizza this weekend and see how it turns out. I wanna try to master Neapolitan style dough before I branch out to other types of crust, so I'm just focusing on that for the time being.
Feel free to add any tips, tricks, pics, etc of any style of pizza.
LETS EAT!
Im still brand new to making pizza at home, but my first attempt last week went pretty well. I decided to enter the pizza world by learning neapolitan dough first since its my favorite and seemed fairly easy when I started researching. After watching probably 50 different neapolitan dough making videos on Youtube, I settled on this one for its simplicity and the fact that its cold fermented, which I like...also, the guy making the video explains everything nice and slow, so its super easy to follow...just mix/knead (I use a Kitchen Aid mixer), put into the fridge for 1-3 days, then portion, ball, and stretch. It doesnt get much simpler than that. And it turned out great. When my girlfriend tried it, she said "Guess we dont need to go out for pizza anymore". Thats about as good of a compliment as I can think of, especially for my first time.
Neapolitan dough video (recipe listed below video in link)
I also made my own pizza sauce, which was also simple and better than anything youll find in a can or jar. Simple recipe:
14oz can crushed tomatoes (preferably San Marzano)
2-3 TBSP olive oil
1/2 tsp sea salt
Clove or 2 of garlic, minced and sauteed for 1-2 minutes
few pinches of dried oregano
2-3 leaves fresh basil chopped (or few pinches dried)
Combine all ingredients and pulse in food processor until desired consistency. Done. Really bright, fresh flavor, and no sugar. Sugar doesnt belong in pizza sauce.
I made a couple of mistakes my first time but overall the pizza was great. I cooked the first one on pizza stone what registered 760 degrees and my grill was 600+ degrees and it was done in less than 3 minutes. On the second pie, I let the heat drop on my grill (accidental) and didnt have enough charcoal to get the stone or grill temp back up, so the stone was only about 570 degrees, and the grill was 450ish. It took longer to cook and wasnt quite as good as the first, but it was still delicious as as good if not better than any pizza place around.
First pie
Crust
Second pie
This week Im experimenting with freezing dough. I made the above recipe, let it ferment for 48 hours, portioned and froze it. Im gonna make pizza this weekend and see how it turns out. I wanna try to master Neapolitan style dough before I branch out to other types of crust, so I'm just focusing on that for the time being.
Feel free to add any tips, tricks, pics, etc of any style of pizza.
LETS EAT!
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